Recipe Library
Chicken & White Bean Soup
Tender shreds of roasted chicken and creamy cannellini beans swim in a savory broth perfumed with leeks, sage, and thyme. A squeeze of lemon brightens each spoonful, delivering comforting warmth in every bite.
- Total
- 22 min
- Prep
- 15 min
- Cook
- 7 min
- Serves
- 6
Nutrition per Serving
- Calories
- 358
- Protein
- 32g
- Carbs
- 17g
- Fat
- 18g
- Fiber
- 4g
- Sugar
- 2g
- Sodium
- 343mg
Ingredients
- 2 teaspoons extra-virgin olive oil
- 2 leeks, white and light green parts only, cut into 1/4-inch rounds
- 1 tablespoon chopped fresh sage, or 1/4 teaspoon dried
- 2 teaspoons fresh thyme leaves
- 2 teaspoons minced garlic
- ½ teaspoon plus 1/8 teaspoon salt, divided
- 6 cups unsalted chicken broth
- 1 15-ounce can cannellini beans, rinsed
- 1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)
- ½ teaspoon black pepper
- 1 tablespoon fresh lemon juice
Instructions
- Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Add sliced leeks; cook, stirring often, until soft, about 3 minutes. Stir in 1½ tablespoons sage, 2 teaspoons thyme, 2 teaspoons garlic and ⅛ teaspoon salt; cook, stirring, until aromatic, about 30 seconds. Stir in 6 cups broth; increase heat to high, cover and bring to a boil. Reduce heat to medium and stir in rinsed beans, shredded chicken, ½ teaspoon pepper and the remaining ½ teaspoon salt; cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Stir in 1 tablespoon lemon juice.